Squid Naengi Chojang Salad
Quick answer
- Total time
- 24 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Preparing squid for a seasonal salad involves a quick blanching process in boiling water for less than thirty seconds.
Read more
This precise timing keeps the seafood tender and prevents it from turning rubbery or tough. Shepherd's purse, or naengi, contributes an earthy aroma characteristic of early spring that complements the oceanic profile of the squid. Crisp lettuce and fresh cucumber provide a crunchy texture that contrasts with the soft seafood pieces. The dressing relies on a combination of gochujang, rice vinegar, and oligosaccharide syrup to create a spicy, tangy, and mildly sweet foundation for the ingredients. To finish the sauce, sesame oil contributes a nutty scent while minced garlic adds a sharp, aromatic quality that integrates the different components. Careful cleaning of the naengi to remove soil and fine roots is necessary before briefly blanching it in salted water to eliminate bitterness and preserve its fragrance. Serving this dish cold during the early spring months highlights the specific seasonal qualities of the ingredients. For variations, scallops or shrimp can replace the squid, as they both pair well with the spicy dressing. Similarly, spring cabbage or wild chives can substitute for the shepherd's purse to maintain the seasonal character of the salad.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Score the inside of 200 g cleaned squid with shallow cuts, then slice it into bite-size pieces.
Bring a pot of water to a rolling boil first so the squid cooks quickly instead of soaking in warm water.
- 2Heat
Add the squid to the boiling water and blanch it for less than 30 seconds.
As soon as the edges curl and the surface turns opaque, lift it out and chill it in ice water to stop the cooking.
- 3Season
Wash 70 g naengi carefully, removing soil and fine roots.
Blanch it in salted boiling water for 15 seconds, then rinse under cold water and squeeze out excess moisture so the dressing does not become watery.
- 4Season
Tear 90 g lettuce into large pieces and cut 70 g cucumber into half-moons.
Drain both well and keep them cold; dry vegetables hold the chojang better and keep the salad crisp.
- 5Season
Whisk 1 tbsp gochujang, 1.5 tbsp vinegar, 1 tbsp oligosaccharide syrup, and 0.5 tsp minced garlic until smooth.
Stir in 1 tsp sesame oil last so its aroma stays clear and the sauce remains glossy.
- 6Finish
Right before serving, combine the lettuce, cucumber, naengi, and chilled squid lightly.
Add the chojang in portions and toss gently, stopping when the ingredients are coated but not weighed down, then plate at once.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Springy blanched squid pairs with herbal naengi in a sharp, spicy Chojang dressing.
- Finish cue
- Stir in 1 tsp sesame oil last so its aroma stays clear and the sauce remains glossy.
- Avoid this
- This precise timing keeps the seafood tender and prevents it from turning rubbery or tough.
- Substitution
- For variations, scallops or shrimp can replace the squid, as they both pair well with the spicy dressing.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
24min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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